Curried Fonio Pilaf – Yolélé
Our fluffy fonio pilaf takes on vibrancy and flavor from curry spices and cooks faster than rice. Vegan, gluten-free, and topped with fresh herbs and pomegranat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yolele.com.
Cooking tools:
- Microplane
- Citrus press
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
- Wooden spoon
- Spatula
Ingredients
- 2 tablespoons of olive oil
- 2 cups diced onions (small, ¼-½ in)
- 2 cups diced sweet potatoes (¼-½ inch), about 1 large potato
- 1 pinch of salt
- 3 tablespoons curry powder
- 1 ½ tablespoon fresh grated ginger
- 1 can chickpeas (rinsed + strained)
- 4 cups cooked Yolélé fonio
- 1 cup pomegranate seeds
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint, chopped
- juice of 1 lemon
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